Taverna Salad

Taverna Salad


cooking.nytimes.com


Ingredients
⅓ cup plus 2 tablespoons extra-virgin olive oil⅓ cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar2 tablespoons red wine vinegar
1 teaspoon minced garlic (1 small clove)1 teaspoon minced garlic (1 small clove)
½ teaspoon dried oregano½ teaspoon dried oregano
Salt and pepperSalt and pepper
3 medium tomatoes, cored, seeded and diced into ½-inch pieces (or 1 cup halved cherry tomatoes)3 medium tomatoes, cored, seeded and diced into ½-inch pieces (or 1 cup halved cherry tomatoes)
1 (440 ml/425g) can chickpeas, rinsed1 (15-ounce) can chickpeas, rinsed
1 orange or yellow bell pepper, halved, seeded and diced into ½-inch pieces1 orange or yellow bell pepper, halved, seeded and diced into ½-inch pieces
½ large English cucumber, halved, seeded and diced into ½-inch pieces½ large English cucumber, halved, seeded and diced into ½-inch pieces
½ cup pitted Kalamata olives½ cup pitted Kalamata olives
¼ cup chopped fresh parsley¼ cup chopped fresh parsley
¼ cup minced red onion or shallot¼ cup minced red onion or shallot
2 tablespoons (drained) capers, coarsely chopped2 tablespoons (drained) capers, coarsely chopped
2 spring onions, thinly sliced2 scallions, thinly sliced
1 (15.24cm) pita1 (6-inch) pita
1 (227g) block halloumi cheese, patted dry and cut into ¾-inch-thick slices1 (8-ounce) block halloumi cheese, patted dry and cut into ¾-inch-thick slices

Taverna Salad

Taverna Salad


cooking.nytimes.com


Ingredients
⅓ cup plus 2 tablespoons extra-virgin olive oil⅓ cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar2 tablespoons red wine vinegar
1 teaspoon minced garlic (1 small clove)1 teaspoon minced garlic (1 small clove)
½ teaspoon dried oregano½ teaspoon dried oregano
Salt and pepperSalt and pepper
3 medium tomatoes, cored, seeded and diced into ½-inch pieces (or 1 cup halved cherry tomatoes)3 medium tomatoes, cored, seeded and diced into ½-inch pieces (or 1 cup halved cherry tomatoes)
1 (440 ml/425g) can chickpeas, rinsed1 (15-ounce) can chickpeas, rinsed
1 orange or yellow bell pepper, halved, seeded and diced into ½-inch pieces1 orange or yellow bell pepper, halved, seeded and diced into ½-inch pieces
½ large English cucumber, halved, seeded and diced into ½-inch pieces½ large English cucumber, halved, seeded and diced into ½-inch pieces
½ cup pitted Kalamata olives½ cup pitted Kalamata olives
¼ cup chopped fresh parsley¼ cup chopped fresh parsley
¼ cup minced red onion or shallot¼ cup minced red onion or shallot
2 tablespoons (drained) capers, coarsely chopped2 tablespoons (drained) capers, coarsely chopped
2 spring onions, thinly sliced2 scallions, thinly sliced
1 (15.24cm) pita1 (6-inch) pita
1 (227g) block halloumi cheese, patted dry and cut into ¾-inch-thick slices1 (8-ounce) block halloumi cheese, patted dry and cut into ¾-inch-thick slices

Greek Grain Salad

Servings: 6 -8

Ingredients

• 1½ cups farro
• Kosher salt
• 2 red bell peppers, cored, seeded and cut into ½-inch wide strips
• Extra virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons red wine vinegar
• 1½ teaspoons minced garlic (1 large clove)
• ½ teaspoon dried oregano
• Freshly ground black pepper
• 1 large English cucumber, halved lengthwise, seeded, and ½-inch diced
• 1 pint cherry tomatoes, halved lengthwise
• ¾ cup small-diced red onion
• ½ cup chopped fresh parsley
• ½ cup pitted Kalamata olives
• 8 ounces feta cheese, ½-inch diced

Instructions

• Preheat the oven to 400 degrees and line a sheet pan with parchment paper.
• In a large saucepan, combine the farro, 4 cups water, and 1 teaspoon salt. Bring to a boil, then lower the heat and simmer, uncovered, for 30 minutes, or until the farro is tender. (If all the water evaporates before the farro is tender, add an additional 1 cup water.) Drain any remaining liquid and place the farro in a large bowl.
• Meanwhile, place the red pepper slices on the prepared sheet pan and toss with 2 teaspoons olive oil and ¼ teaspoon salt. Roast for 20 minutes, turning once halfway through, then set aside to cool.
• In a small glass measuring cup, whisk together the lemon juice, vinegar, garlic, oregano, 1 teaspoon salt, and 1/2 teaspoon pepper. Slowly whisk in 3 tablespoons olive oil. Pour the dressing over the hot farro, stir well, and allow to cool to room temperature, stirring occasionally.
• Add the roasted peppers, cucumber, tomatoes, red onion, parsley, and olives to the farro. Mix until combined, then gently fold in the feta. Serve or store in the refrigerator, covered, for up to 3 days, before serving.

  Copyright 2017, Lidey Heuck 

Greek Grain Salad

Servings: 6 -8

Ingredients

• 1½ cups farro
• Kosher salt
• 2 red bell peppers, cored, seeded and cut into ½-inch wide strips
• Extra virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons red wine vinegar
• 1½ teaspoons minced garlic (1 large clove)
• ½ teaspoon dried oregano
• Freshly ground black pepper
• 1 large English cucumber, halved lengthwise, seeded, and ½-inch diced
• 1 pint cherry tomatoes, halved lengthwise
• ¾ cup small-diced red onion
• ½ cup chopped fresh parsley
• ½ cup pitted Kalamata olives
• 8 ounces feta cheese, ½-inch diced

Instructions

• Preheat the oven to 400 degrees and line a sheet pan with parchment paper.
• In a large saucepan, combine the farro, 4 cups water, and 1 teaspoon salt. Bring to a boil, then lower the heat and simmer, uncovered, for 30 minutes, or until the farro is tender. (If all the water evaporates before the farro is tender, add an additional 1 cup water.) Drain any remaining liquid and place the farro in a large bowl.
• Meanwhile, place the red pepper slices on the prepared sheet pan and toss with 2 teaspoons olive oil and ¼ teaspoon salt. Roast for 20 minutes, turning once halfway through, then set aside to cool.
• In a small glass measuring cup, whisk together the lemon juice, vinegar, garlic, oregano, 1 teaspoon salt, and 1/2 teaspoon pepper. Slowly whisk in 3 tablespoons olive oil. Pour the dressing over the hot farro, stir well, and allow to cool to room temperature, stirring occasionally.
• Add the roasted peppers, cucumber, tomatoes, red onion, parsley, and olives to the farro. Mix until combined, then gently fold in the feta. Serve or store in the refrigerator, covered, for up to 3 days, before serving.

  Copyright 2017, Lidey Heuck